Jellied chicken from Elena Bon

The recipe for "Chicken Aspic from Elena Bon":

This is extremely tender, tasty and melting in the mouthaspic poultry decorate any holiday table, including the New Year. The original recipe at the time I gave my colleague - Lyudmila Sharov, but it is further added to the broth for another filler and mayonnaise. I have a small fan of the latter, especially purchased, so began to make this dish without it. And the idea of ​​cooking the filler on the second broth (so it gets more transparent and diet), I suggested our janitor aunt Shura (Alexandra Andreevna Novichenkova). P.S. Number of chicken in this recipe I point given the fact that part of it in the future will be used for the preparation of "Olivier" salad - see the corresponding recipe in my cookbook (http://www.gastronom.ru/recipe/32613/olive. -ot-eleny-bon). But in principle, even if you do you will not be the last, the quality and taste of the filler this does not change - only it will be a little more meat.

Ingredients

chilled chicken breast on the bone - 700 gr

chilled chicken drumsticks (or thigh) - 800 g

chilled chicken legs - 1000-1100 g

Onions - 1 medium head (weighing about 100 grams)

bay leaf - 2-3 medium

black or a mixture of 4 kinds of pepper - 6-10 peas

garlic - 1 large clove (weighing about 5-8 grams)

salt - about 1 tablespoon without slides or to taste

powdered gelatin - 50-60 g

eggs to decorate (optional) - 1-3 medium

horseradish mustard or table (for feeding)

fresh dill or parsley (to supply) (Optional)

Step by step recipe for cooking

Step 1

Boil the broth for the water inlet on the two waters(The first will need some time to drain and pour boiling meat clean with hot water). This amount of meat I put in a large metal pot with a thick bottom about 5.5 liters in volume. The water should completely cover all of the pieces of meat at 2-3 sm.Opolosnuv meat under running water, I put it in cold filtered water, bring to a boil over medium high heat and carefully removing the foam appearing durshlachnoy spoon. Then, slightly reduces the heat and cook for about 20 minutes. At the same time boil in another pan for 4-5 liters of water. After this time water from the meat is drained, and then fill it with clean hot pans from the second so that it completely covered the chicken for about 5-7 cm. And then cook the chicken, covered about 2.5 hours on low heat.

Step 2

After 2.5 hours, the broth need to add salt to taste (II put about 1 tablespoon. spoon without slides on this number), add the bay leaf, peppercorns and cleaned and washed the whole head of onions. Bouillon with meat must carry on the stove over low heat for 1 hour. The result should be a sufficient amount of broth - it still has to cover the chicken pieces and tender chicken meat from the bones lagging.

Step 3

At the end of cooking time, remove the meat panwith fire, clean and wash the garlic, pass it through chesnokodavilku and add to broth. Allow broth to cool under the lid until warm to room temperature (it may take about 4-5 hours), or putting it on a cold (for example, on the balcony at about -1 to + 4 ° C).

Step 4

An hour before dismantling the filler Gelatin pour 300ml of cold boiled water, stirring it with a spoon. Close the container with a lid or gelatin on top with foil and allow the latter to swell. The egg (egg) Boil hard boiled (7-8 minutes after boiling) in salt water (not burst) and cool immediately Bay cold running water and leave it for 5 minutes.

step 5

Proceed to disassemble the filler. Prepare clean trays or other containers with high sides and covers a large bowl, a board and a knife for cutting cooked meat, as well as a few dishes to add to the meat and bones discharge.

step 6

Broth strain through a colander into a separate cleanpan about 4-5 liters in volume. Whole broth is obtained, usually about 2.5 to 2.7 liters. Boiled onion, bay leaf and pepper can throw peas - they are no longer needed in the recipe.

step 7

Separate meat from bones, skin and cartilage. At the same time in a separate closed container set aside approximately 1-1.5 chicken breasts of medium size (weighing about 300-350 gr.) - For the preparation of salad "Olivier" (if you plan to cook it). All of the remaining portions of the meat cut into medium-sized pieces on a clean board, fold into a large bowl. Then gently stir with his hands and lay on the molds for filler layer thickness of about 2-2.5 cm, not trampling.

Step 8

On medium heat in a skillet warm,stirring spoon, gelatin to dissolve lumps therein (not boil!). Add it to the chicken broth and stir ladle, then gently with a ladle pour the broth on the tray so that it covered the meat of about 2-3 cm or to your liking. Put on top of the meat chopped into slices boiled eggs (eggs). Do not forget to pour the remnants of broth chicken breast, deferred to "Olivier" salad!

Step 9

When the broth with meat in tins and chicken(For "Olivier" salad) have cooled off in a separate container at room temperature, cover the lid and place a minimum of 6 hours in the refrigerator or on the street (on the balcony), if the temperature there is -1 to + 4 ° C.